Crème caramel is a true French classic that goes together quickly; it’s smooth, creamy and just the right sweetness. Having said that if it’s not prepared properly you will get a gritty texture between your teeth, so take your time. You must also be careful not to overcook them.
2/3 cup sugar
1/3 cup water
2 cups cream
1 cup milk
1 vanilla bean or 1 tsp. vanilla extract
1 cup sugar
1 pinch salt
2 egg yolks
1. Preheat oven to 350 degrees F.
2. Combine the water and sugar in a heavy-bottomed pan. Cook over medium heat until sugar is dissolved. Tilt pan to ensure that sugar is dissolved. Do not stir the mixture or the sugar will crystallize. Increase heat to high and cook until sugar turns amber in colour.
3. Pour liquid caramel into six, 6 ounce oven proof dishes (ramekins), dividing equally and tilting ramekins to cover the bottoms with the caramel.
1. Over medium heat, bring milk and cream mixture just to a boil in saucepan with salt and scraped vanilla bean or vanilla extract, carefully watching you don’t singe or burn the bottom of the pan, as this will affect the flavour immensely. Remove from heat, cover and let steep for 10 minutes. Add the sugar and stir with a wooden spoon until dissolved.
2. Stir together eggs and egg yolk in a medium bowl until well blended. Add warm milk and stir. Strain the mixture over a clean bowl and pour or ladle over caramel lined ramekins.
3. Transfer ramekins to a baking pan. Add enough hot water to come halfway up the sides of the dishes. Bake in preheated oven until a tester comes out clean when inserted in the centers and the crème caramel moves as one, about 25 to 30 minutes. Remove ramekins from bath. Let cool to room temperature then refrigerate, it’s very important to have these completely chilled before unmoulding, as the crème caramel will crack if not chilled.
Try experimenting with them; perhaps substitute the vanilla for a citrus flavor (lemon, orange, lime) use the zest. Maybe serve with a fresh berry sauce. Enjoy!